Fresh Cherry Crisp / #FarmersMarketWeek

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We are celebrating #FarmersMarketWeek this week, and today I am sharing an easy and delightful Fresh Cherry Crisp with you! I baked this tasty dessert in 4-8 ounce dessert bowls, topped them with whipped cream and put a cherry on top. Everyone loved them! I think you will too! 

 

 Fresh Cherry Crisp
(recipe serves 4)
(printable recipe at end of page)

1 1/2 pounds Fresh Cherries
1 teaspoon Lemon Juice
1/2 teaspoon Sugar
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2-3 scrapes of Lemon Zest 

Topping

1/3 cup firmly packed Brown Sugar

1/2 cup Flour

1/4 cup Rolled Oats

3/4 teaspoon Cinnamon

4 tablespoon cold chopped Butter 1/2 cup Heavy Whipping Cream
2-3 tablespoons Sugar

 

Wash your cherries. Pit each cherry. Slice each cherry into quarters.

Add the lemon juice, sugar, cinnamon, nutmeg, and lemon zest to the cherries and mix together.

In a separate bowl mix together the brown sugar, flour, rolled oats and cinnamon.

Add the chopped butter to the oatmeal mix.

 Add the cherries to the baking dishes.

Top each dish with the oatmeal topping. I like when there is a bit of the cherries showing around the edge, but if you prefer, sprinkle it all over to cover the cherries. Bake at 375 degrees for 15-20 minutes. If you use a larger baking dish, extend the baking time needed. While your crisp is baking, make the whipped cream by mixing together the heavy cream, and the sugar on high speed.

Pit a cherry for the top of each dish. Leave the stem on and use the cherry pitter so that the cherry comes out of the bottom, and the stem stays intact. Top the dish with the whipped cream, a cherry and serve. Enjoy!

Check out more tasty #FarmersMarketWeek recipes from some blogging friends below! There is something for everyone!

Thanks Ellen from Family Around the Table and Christie from      A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!

Wednesday Farmer’s Market Week Recipes

• Arrabiata with Zucchini Noodles by Jolene's Recipe Journal
• Basil Pesto Salad Dressing by The Spiffy Cookie
• Cheddar & Thyme Yellow Squash Biscuits by Savory Moments
• Fresh Cherry Crisp by The Freshman Cook
• Garlic Broccoli Slaw by Cindy's Recipes and Writings
• Hawaiian Chicken Kabobs by A Kitchen Hoor's Adventures
• Lemon Meltaway Cookies by Family Around the Table
• Mixed Berry Cobbler by The Redhead Baker
• Old Fashioned Fruit Cobbler by Tip Garden
• Pink Peony Jelly by Daily Dish Recipes
• Slow Cooker Pork Bahn Mi Bowls with Pickled Vegetables by Books n' Cooks
• Summer Vegetable Pasta Bake by Kate's Recipe Box
• Tequila Salsa by Our Good Life
• Watermelon and Tomato Gazpacho by Cookaholic Wife

Fresh Cherry Crisp

Yield: 4

Author: The Freshman Cook

ingredients:

Cherry Crisp

• 1 1/2 pounds Fresh Cherries
• 1 teaspoon Lemon Juice
• 1/2 teaspoon Sugar
• 1/4 teaspoon Cinnamon
• 1/4 teaspoon Nutmeg
• 2-3 scrapes of Lemon Zest

Topping

• 1/3 cup firmly packed Brown Sugar
• 1/2 cup Flour
• 1/4 cup Rolled Oats
• 3/4 teaspoon Cinnamon
• 4 tablespoon cold chopped Butter
• 1/2 cup Heavy Whipping Cream
• 2-3 tablespoons Sugar

https://www.thefreshmancook.com/2019/08/fresh-cherry-crisp-farmersmarketweek.html

dessert, cherries, cherry crisp, single serving dessert, fresh cherries

dessert

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Summer Veggie and Shrimp Quesadilla / #FarmersMarketWeek

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Veggie and Shrimp Quesadillas are a recipe I made for my husband. Although I love shrimp, I only like it cold. My husband enjoys it anyway he can, so this recipe is for him. This is an simple recipe, and it is easy to interchange the shrimp for chicken, or beef, or vegetables only.
Today is the last day of #FarmersMarketWeek! I am so sad to see it end, but I am happy and excited about all the amazing and creative recipes I have collected from my blogging friends! I hope you got to see them all, but if you didn't, just click on Kielbasa and Cheddar Mini Omelette Cups and Naan Bread Grilled Veggie Pizza. Each post has a complete list of all the participating bloggers at the end of the page, right above the printable recipe. Today's post is the same way.

Summer Veggie and Shrimp Quesadilla
(printable recipe at end of page)
(makes 1 quesadilla)

2 tbl. Butter
5 Shrimp (any size, defrosted)
Red, yellow, and orange Peppers
1/2 Green Onion
1/2 Roma Tomato
a few sprigs of Cilantro (chopped)
1/4 cup shredded 4 Cheese (or your favorite cheese)
1 Flour Tortilla
Salsa
Sour Cream

Cut up a small amount of each pepper into small strips. I used mini sized peppers, but the large ones will work, of course. Chop a small amount of green onion into slices. If you like more onion, use more. Cut about 3 slices from a Roma tomato. Then cut each slice into 4 small pieces.

Place the veggies in the pan with 1 tbl. butter. Cook on medium high. After about 5 minutes, add the shrimp, because the veggies need just a little more time on the heat than the shrimp. Let cook until the shrimp are a beautiful brownish orange color, like above.

Melt butter in another pan, on medium heat. Lay tortilla in pan. Pile shrimp and veggies onto one half of the tortilla. Add chopped cilantro. Keep in mind that the tortilla is browning from the butter on the other side, so be aware of your heat.

Sprinkle cheese over the quesadilla ingredients. You can see the butter in the pan turning darker, which means your tortilla is turning darker also.

Flip the other half of your tortilla over the half with the ingredients. At this point the cheese should be melted nicely inside the tortilla. Place the quesadilla on a cutting board, cut it in to 4 even pieces.

 You can see the onion and shrimp, the peppers and tomatoes, all gooey in the cheese. Mmmm!

Serve with a side of salsa and some sour cream! Enjoy!
Thank so much for stopping by today!

I had a lot of fun this week sharing these #FarmersMarketWeek recipes. I hope you did too! Scroll down to find more recipes from my blogging friends.

Friday #FarmersMarketWeek Recipes

• Bourbon Roasted Cherry Ice Cream by The Redhead Baker
• Broccoli Salad by Palatable Pastime
• Brown Butter-Braised Salmon by Culinary Adventures with Camilla
• Charlotte de Chou et de Pommes de Terre by A Day in the Life on the Farm
• Homemade Mint Ginger Lemonad by Everyday Eileen
• Green Beans with Bacon by Simple and Savory
• Grilled Eggplant Parmesan Stacks by Jolene's Recipe Journal
• Lemon Sorbet by Family Around the Table
• Old Bay Corn by Cookaholic Wife
• Panzanella Salad by Caroline's Cooking
• Peach Rose Sangria by Books n' Cooks
• Roasted Peach Lemonade by Kate's Recipe Box
• Satay Beef Noodle Bowl by A Kitchen Hoor's Adventures
• Strawberry Olive Oil Cake by The Baking Fairy
• Summer Corn Salad by Cooking With Carlee
• Summer Veggie and Shrimp Quesadilla by The Freshman Cook
• Watermelon Basil Feta Salad by House of Nash Eats

Yield: 1 QuesadillaAuthor: The Freshman Cook

Veggie and Shrimp Quesadilla

ingredients:

2 tbl. Butter

5 Shrimp (any size, defrosted)

Red, yellow, and orange Peppers

1/2 Green Onion

1/2 Roma Tomato

a few sprigs of Cilantro (chopped)

1/4 cup shredded 4 Cheese (or your favorite cheese)

1 Flour Tortilla

Salsa

Sour Cream

instructions:

1. Cut up a small amount of each pepper into small strips. I used mini sized peppers, but the large ones will work, of course. Chop a small amount of green onion into slices. If you like more onion, use more. Cut about 3 slices from a Roma tomato. Then cut each slice into 4 small pieces.
2. Place the veggies in the pan with 1 tbl. butter. Cook on medium high. After about 5 minutes, add the shrimp, because the veggies need just a little more time on the heat than the shrimp. Let cook until the shrimp are a beautiful brownish orange color, like above.
3. Melt butter in another pan, on medium heat. Lay tortilla in pan. Pile shrimp and veggies onto one half of the tortilla. Add chopped cilantro. Keep in mind that the tortilla is browning from the butter on the other side, so be aware of your heat.
4. Sprinkle cheese over the quesadilla ingredients. You can see the butter in the pan turning darker, which means your tortilla is turning darker also.
5. Flip the other half of your tortilla over the half with the ingredients. At this point the cheese should be melted nicely inside the tortilla. Place the quesadilla on a cutting board, cut it in to 4 even pieces.
6.  You can see the onion and shrimp, the peppers and tomatoes, all gooey in the cheese. Mmmm!
7. Serve with a side of salsa and some sour cream! Enjoy!

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Naan Bread Grilled Veggie Pizza / #FarmersMarketWeek

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We love homemade pizzas at out house! We love adding our favorite toppings and our favorite cheese, and popping them on the grill or in the oven, for a quick and easy snack or meal! Over time we have experimented with various types of crust, and we have several that we like. We have tried homemade dough, dough from the grocery, and frozen dough. We have used tortillas as the crust, along with purchased crust, but these Mini Naan Breads are a family favorite. We all like them!
This recipe is super simple and quick. I used purchased Naan Bread and purchased Pizza Sauce, so this may be more of a "how to put together a pizza", than a recipe. I added tasty items from the Farmers Market, like onions, roma tomatoes, and corn.  No matter how you look at it, you are going to love these pizzas. For a quick meal or snack, they can't be beat!

Naan Bread Grilled Veggie Pizza
(printable recipe at end of page)
(makes 2 pizzas)

Mini Naan Bread
Pizza Sauce
1 Roma Tomato
2 tablespoons of Corn 
2-3 tablespoons of Sweet Vidalia Onion
Shredded Mozzarella Cheese
Fresh Mozzarella Pearls

Spoon pizza sauce on to the Naan Bread. Chop up onion, slice tomato, and cut corn from the cob. 

Roast the corn on the grill, or in a frying pan, until it is brown and delicious looking.

Start building your pizza. Add more of what you love, and less, or none of what you don't!

Sprinkle the shredded mozzarella over the sauce and vegetables. Add the fresh mozzarella pearls to the top! They are the best!
Place your pizza on a baking sheet and pop it into the pre heated oven at 350 degrees. It should take approx. 7 minutes to bake, then switch to broil for 3 minutes.

If you are grilling the pizza~YUM! Use a temperature of medium, and watch the bottom of the Naan Bread so it doesn't burn. It will taste so good and take approx. 15-20 minutes.

This is definitely ready to eat!

Anyway you cook it, you are going to love Naan Bread Grilled Veggie Pizza!

I am so glad that you stopped by today! #FarmersMarketWeek is going on through this week, so please check out more tasty recipes from my fellow bloggers listed below!

Wednesday #FarmersMarketWeek Recipes

• Charred Corn, Zucchini, Arugula Pizza by The Baking Fairy
• Cherry Strawberry Frozen Yogurt by Caroline's Cooking
• Corn Pasta with Bacon and Pecorino Romano by Hezzi-D's Books and Cooks
• Fresh Blueberry Streusel Topped Crumb Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Green Bean Salad by A Day in the Life on the Farm
• Grilled Peaches with Ice Cream by House of Nash Eats
• Indian Style Vegetable Fried Rice by Palatable Pastime
• Maple Bundt Cake with Cinnamon Maple Glaze by Family Around the Table
• Naan Bread Grilled Veggie Pizza by The Freshman Cook
• Peach, Zucchini and Onion Flatbread by Cookaholic Wife
• Raspberry Spinach Salad with Grilled Chicken by Tip Garden
• Roasted Onion Dip by Karen's Kitchen Stories
• Savory Tomato Pie by Cooking With Carlee
• Southwest Stuffed Peppers by Jolene's Recipe Journal
• Strawberry Shortcake Milkshake by The Redhead Baker
• Vegetable Lasagne Stuffed Zucchini Boats by Everyday Eileen
• Veggie Bagel Sandwich by Books n' Cooks
• Watermelon Mojito Popsicles by A Kitchen Hoor's Adventures
• Zucchini Scones by Kate's Recipe Box

Yield: 2 pizzasAuthor: The Freshman Cook

Naan Bread Grilled Veggie pizza

ingredients:

Mini Naan Bread

Pizza Sauce

1 Roma Tomato

2 tablespoons of Corn 

2-3 tablespoons of Sweet Vidalia Onion

Shredded Mozzarella Cheese

Fresh Mozzarella Pearls

instructions:

1. Spoon pizza sauce on to the Naan Bread. Chop up onion, slice tomato, and cut corn from the cob. 
2. Roast the corn on the grill, or in a frying pan, until it is brown and delicious looking.
3. Start building your pizza. Add more of what you love, and less, or none of what you don't!
4. Sprinkle the shredded mozzarella over the sauce and vegetables. Add the fresh mozzarella pearls to the top! They are the best! Place your pizza on a baking sheet and pop it into the pre heated oven at 350 degrees.  
5. It should take approx. 7 minutes to bake,  then switch to broil for 3 minutes.
6. If you are grilling the pizza~YUM! Use a temperature of medium, and watch the bottom of the Naan Bread so it doesn't burn. It will taste so good and take approx. 15-20 minutes.
7. Anyway you cook it, you are going to love Naan Bread Grilled Veggie Pizza!

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Kielbasa and Cheddar Mini Omelette Cups / #FarmersMarketWeek

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This week I am participating in Farmers Market Week with some blogging friends. These events are always fun for me. I love that everyone has the same theme, and it is always so interesting to see the different interpretations of that theme! The only rule with Farmers Market theme is that you need to use an ingredient that is something you might find at a Farmers Market! That's a lot of ingredients to choose from!
I made these Kielbasa and Cheddar Mini Omelette Cups because they are easy, can be made ahead of time, to a certain point, and I bought the eggs, cheddar, and onion at the Farmers Market! Another thing, or two, that I love about these Omelette Cups is that they taste great hot or cold, and they are perfect for a school day breakfast, or an after school snack! 

Kielbasa and Cheddar Mini Omelette Cups 
(printable recipe at end of page)
(makes 24 Mini Omelette Cups)

6 Eggs
7 ounces pre cooked Polska Kielbasa
1-2 ounces Diced Sweet Onion
1/4 -1/2 cup Shredded Cheddar
Black Pepper, as desired
1-4 -1/2 cup Shredded 4 Cheese

Place eggs in a bowl. Fill bowl with warm, but not hot, water. Use just enough water to cover eggs. Let sit for 5 minutes. Then drain water. You can skip this step by taking your eggs out of the refrigerator an hour or two before you want to use them. They need to be at room temperature.

Cut the Kielbasa into very small pieces, like in the picture. Also, if you are using onion in this recipe, dice it into small pieces.You might notice that I used no spices or seasonings in this recipe other than pepper. The kielbasa is so full of spices and great flavor, that I thought no other was needed.

Crack the eggs into a bowl. Add the cheddar cheese. Mix with a hand mixer. You could use a blender instead, if you want to. 

Add Kielbasa pieces into egg mix. Sprinkle with black pepper.

Spray a mini muffin pan with pan spray. Add the egg mix to each opening. If you are adding onion, add a few pieces to each cup. I only added onion to about half of mine, because I have a non onion lover! If you are making this ahead of time, this is where you stop. Refrigerate the pan until you are ready to top it with cheese and pop it in the oven. (Then follow from here)

Add the 4 cheese mix onto the top of each omelette cup. I don't think you can add too much cheese!

Bake in the oven for 11-12 minutes at 350 degrees. Remove and cool for 2 minutes. Take a toothpick around the edge of each cup.

Place on cooling rack, or serve hot from the oven. They are ready to be enjoyed!

Enjoy! These mini omelette cups can be refrigerated for later use, which makes them so handy, or served imediately!

Thank you for stopping by today! I hope you enjoyed this recipe! You can find a printable copy for Kielbasa and Cheddar Mini Omelette Cups at the end of this page. If you have time, let me know if you try them and what you think!

I know you are going to want more Farmer's Market recipes, and I happen to have some right here. Just scroll down and find many delicious and fun recipes from some blogging friends:

Monday #FarmersMarketWeek Recipes

• Banana Nut Muffins by Family Around the Table
• Blueberry Peach Pie with Pecan Streusel by The Baking Fairy
• Easy Gazpacho Recipe by Everyday Eileen
• Fresh Corn & Tomato Fettuccine by Jolene's Recipe Journal
• Deconstructed Grilled Chicken Fajitas by A Kitchen Hoor's Adventures
• Grilled Corn Salad by House of Nash Eats
• Grilled Shrimp and Summer Squash Tacos by Tip Garden
• Hummus Chicken Salad by Hezzi-D's Books and Cooks
• Kale Salad with Strawberry Vinaigrette by Culinary Adventures with Camilla
• Kielbasa and Cheddar Mini Omelette Cups by The Freshman Cook
• Mexican Street Corn Salad by Simple and Savory
• Parmesan Roasted Zucchini and Tomatoes by Cooking With Carlee
• Potato and Pea Salad by A Day in the Life on the Farm
• Ribeye Steaks with Corn Salsa by The Redhead Baker
• Roasted Tomato Salsa by Books n' Cooks
• Slow Cooker Summer Ratatouille Stew by Palatable Pastime
• Sour Cream Peach Pie by Kate's Recipe Box
• Summer Pudding by Caroline's Cooking
• Sweet & Tangy Summer Garden Cucumbers by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Watermelon Cucumber Smoothie by Cookaholic Wife
• Zucchini Quiche by Karen's Kitchen Stories

Yield: 24 Mini CupsAuthor: The Freshman Cook

Kielbasa and Cheddar Mini Omelette Cups

ingredients:

6 Eggs

7 ounces pre cooked Polska Kielbasa

1-2 ounces Diced Sweet Onion

1/4 -1/2 cup Shredded Cheddar

Black Pepper, as desired

1-4 -1/2 cup Shredded 4 Cheese

instructions:

1. Place eggs in a bowl. Fill bowl with warm, but not hot, water. Use just enough water to cover eggs. Let sit for 5 minutes. Then drain water. You can skip this step by taking your eggs out of the refrigerator an hour or two before you want to use them. They need to be at room temperature.
2. Cut the Kielbasa into very small pieces, like in the picture. Also, if you are using onion in this recipe, dice it into small pieces.You might notice that I used no spices or seasonings in this recipe other than pepper. The kielbasa is so full of spices and great flavor, that I thought no other was needed.
3. Crack the eggs into a bowl. Add the cheddar cheese. Mix with a hand mixer. You could use a blender instead, if you want to. 
4. Add Kielbasa pieces into egg mix. Sprinkle with black pepper.
5. Spray a mini muffin pan with pan spray. Add the egg mix to each opening. If you are adding onion, add a few pieces to each cup. I only added onion to about half of mine, because I have a non onion lover! If you are making this ahead of time, this is where you stop. Refrigerate the pan until you are ready to top it with cheese and pop it in the oven. (Then follow from here)
6. Add the 4 cheese mix onto the top of each omelette cup. I don't think you can add too much cheese!
7. Bake in the oven for 11-12 minutes at 350 degrees. Remove and cool for 2 minutes. Take a toothpick around the edge of each cup. 
8. Place on cooling rack, or serve hot from the oven. They are ready to be enjoyed!
9. Enjoy! These mini omelette cups can be refrigerated for later use, which makes them so handy, or served imediately!

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Lemon Curd / #FarmersMarketWeek

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Lemon Curd has been a part of cooking history for a long time now, since sometime around the late 19th century, and if you haven't yet made Lemon Curd, you might want to give it a try. It has a deep, but not overwhelming, lemon flavor that tastes fantastic when used as a simple spread over a piece of toast, or as fancy as the filling in a triple layer birthday cake. 
Lemon Curd is easy to make, and takes very little time. It keeps in the refrigerator for approx. 2 weeks, but it won't last that long!

Lemon Curd
(printable recipe at end of page)

1/3 cup Sugar 
2 teaspoons Cornstarch
2 teaspoons Lemon Peel, finely shredded
1/4 cup Lemon Juice
1/4 cup Butter
2 Eggs, beaten

Use a medium saucepan and mix together the sugar, cornstarch, lemon peel and lemon juice over medium heat. Place beaten eggs in a medium bowl and set aside.

Add butter and stir.

Stir while it becomes thick and bubbly.

 Add half of the lemon mixture to the eggs. Stir.

Pour all the egg mix into the pan with the rest of the lemon mixture. Cook and stir for 2 more minutes. Remove from heat. Cover with wax paper and cool.

Once you make this, you will wonder where it has been all your life! Lemon Curd has so many uses. It can be filling in a layer cake, it can be spread on biscuits or toast. It is awesome in puff pastry, parfaits and cookies. They are so many uses! How will you use your Lemon Curd? Tell me about it on my Instagram page!

Scroll down and find more recipes made by some farmers market loving friends using yummy, fresh ingredients.  



 
#FarmersMarket Wednesday Recipes

Chicken and Summer Veggie Tostadas by The Redhead Baker
Peach-Almond Mousse by Red Cottage Chronicles
Easy Creamed Corn by Feeding Big
Easy Zucchini Refrigerator Pickles by Simple and Savory
Fresh Applesauce by Palatable Pastime
Fresh Raspberry Streusel Muffins by Family Around The Table
Italian Sausage and Summer Vegetable Sheet Pan Dinner by Cooking with Carlee
Lemon Curd by The Freshman Cook 
Mom's Zucchini Bread by Books n' Cooks
Peaches & Cream Protein Smoothie by Tip Garden  
Quick Pickles by Bear & Bug Eats
Roasted Brussels Sprouts Carbonara by A Kitchen Hoor’s Adventures  
Roasted Eggplant with Tahini by Caroline's Cooking
Spicy Summer Squash Refrigerator Pickles by Culinary Adventures with Camilla

Thank you to Christie and Cynthia for hosting this fun, week long event!

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Author: The Freshman Cook

Lemon Curd

INGREDIENTS:

• 1/3 cup Sugar
• 2 teaspoons Cornstarch
• 2 teaspoons Lemon Peel, finely shredded
• 1/4 cup Lemon Juice
• 1/4 cup Butter
• 2 Eggs, beaten

INSTRUCTIONS:

1. Use a medium saucepan and mix together the sugar, cornstarch, lemon peel and lemon juice over medium heat. Place beaten eggs in a medium bowl and set aside.
2. Add butter and stir. Stir while it becomes thick and bubbly.
3. Add half of the lemon mixture to the eggs. Stir.
4. Pour all the egg mix into the pan with the rest of the lemon mixture. Cook and stir for 2 more minutes. Remove from heat. Cover with wax paper and cool.

http://www.thefreshmancook.com/2017/08/lemon-curd-farmersmarketweek.html

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